Paprika schnitzel with sour cream mash

Ingredients for 2 servings:

• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 1 onion(s)
• 2 pork schnitzels (150 g each)
• 3 tbsp oil
• 1 tsp tomato paste
• some salt
• some pepper
• 1 pinch(s) of sugar
• 50 ml white wine
• ½ bunch parsley
• 500 g potatoes, floury
• 4 spring onions
• 1 tbsp butter
• some salt
• some nutmeg, freshly grated
• 3 tbsp sour cream

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

For the paprika schnitzel: Halve the bell peppers, trim and cut into strips. Peel the onion, halve and also cut into strips. Halve the pork schnitzel crosswise. Heat 2 tablespoons of oil in a large pan. Season the schnitzel with a little salt and pepper and fry over high heat for about 1 minute on each side until light brown. Transfer the meat to a plate. Add 1 tablespoon of oil to the pan, fry the bell pepper and onion strips all over, add the tomato paste and fry briefly. Season everything with a little salt, pepper and sugar and deglaze with white wine. Add 150 ml of water and bring to a boil. Add the meat, cover and simmer for 5 minutes. Meanwhile, chop the parsley leaves. Sprinkle the paprika schnitzel with a little pepper and the parsley. For the sour cream mash: Peel the potatoes, cut into large pieces and cover with cold water in a saucepan and bring to a boil. Cook over medium heat for 15 to 20 minutes until soft. Meanwhile, clean the spring onions. Slice the white and light green parts diagonally into 1 cm pieces. Sauté in a pan with 1 tablespoon of butter and cook for 3 minutes until soft. Drain the potatoes and let them steam briefly in the pot on the turned off stovetop. Mash with a potato masher and season generously with salt and a little freshly grated nutmeg. Serve immediately with the paprika schnitzels, along with 2 to 3 tablespoons of sour cream and the sautéed spring onions. If children are eating with you, simply replace the white wine in the paprika schnitzels with broth.